Asparagus Soup

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Asparagus Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the soup
600 grams white Asparagus
1 teaspoon salt
1 teaspoon sugar
2 tablespoons butter
1 ½ tablespoons Pastry flour
200 milliliters Whipped cream
freshly ground peppers
freshly grated Nutmeg
lemon juice
For the skewers
4 Cherry tomatoes
4 parsley
For garnish
2 tablespoons chopped parsley
How healthy are the main ingredients?
Whipped creamsugarparsleysaltNutmegparsley

Preparation steps

1.

Peel and trim asparagus. Cut into 4 cm (approximately 1 1/2 inch) pieces.

Boil 1 liter of water, salt and sugar in a pot over medium heat for about 15 minutes. Add asparagus, cook briefly and remove. Melt butter in a saucepan and whisk in flour. Whisk in cream so that there are no lumps. Add all but 4 asparagus tip and cook until soft. Remove from heat and mash with a potato masher. Season with salt, pepper, nutmeg and a dash of lemon juice.

2.

Rinse and halve tomatoes. Make 4 skewers with 2 tomatoes and a sprig of parsley each. Froth the soup just before serving. Ladle into bowls and garnish each with an asparagus tip and tomato skewer. Serve immediately.